Smell-This is where things go bad...solvent and nail polish dominate the nose. A little bit of funk.

Flavor-A little bit of tart cherry and green apple come a cross in the flavor initially which is nice. The middle is rather sweet, but then you get hit with a harsh burning acid on the back of the throat like vinegar. I believe that this means that acetobactor took over the beer. Very unpleasant unlike lactic acid which is either not present or not detectable amongst the acetic acid.

MouthfeelMedium bodied

OverallI appreciate the attempt to age in barrels, but this fell apart on a few levels. Acetic acid took over this beer and instead of dumping it like most sour beer brewers would do, this was rushed to the tap before it became completely unpalatable. This had non of the lactic tart refreshing mouth Puckering characteristics that a great sour beer should have. only acid burn on e back of the throat. My recommendation would b to take it off tap, age it longer, and sell it as vinegar instead of serve on tap. Next time top off the barrel mor frequently to inhibit acetobactor. Age only outside in the spring or fall in MN as t summer is too warm.